Soy-Free Shrimp Egg Foo Young
Say goodbye to soy sauce with this irresistible Soy-Free Shrimp Egg Foo Young, a gluten-free twist on a beloved takeout classic! Bursting with tender shrimp, crunchy bean sprouts, sweet water chestnuts, and vibrant julienned carrots, this dish is folded into fluffy eggs seasoned with aromatic garlic, ginger, and a hint of white pepper. Each golden brown omelet is cooked to perfection in just minutes and paired with a velvety, soy-free oyster sauce glaze made with chicken broth for a luscious finish. Perfect for a quick weeknight dinner or a flavorful brunch centerpiece, this customizable recipe brings wholesome ingredients and bold flavors to your table—all without a drop of soy. Serve it alongside steamed rice or enjoy it solo as a satisfying low-carb meal!
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Ingredients
- 300 grams large shrimp, peeled and deveined
- 6 large eggs
- 5 units green onions, thinly sliced
- 100 grams bean sprouts
- 1 medium carrot, julienned
- 100 grams water chestnuts, sliced
- 0.5 medium red bell pepper, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 tablespoons neutral cooking oil (such as canola or avocado)
- 1 teaspoon salt
- 0.5 teaspoon white pepper
- 2 tablespoons oyster sauce (gluten-free if needed)
- 1 cup chicken broth
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Directions
Step 1
In a large mixing bowl, beat the eggs until smooth. Set aside.
Step 2
Add the shrimp to the beaten eggs along with green onions, bean sprouts, julienned carrot, water chestnuts, diced red bell pepper, minced garlic, minced ginger, salt, and white pepper. Stir to combine thoroughly.
Step 3
Heat 1 tablespoon of cooking oil in a non-stick skillet over medium heat.
Step 4
Pour about 1/4 of the egg mixture into the skillet, ensuring the filling is spread evenly. Cook for 3-4 minutes until the bottom is golden brown and firm.
Step 5
Carefully flip the omelet and cook for an additional 2-3 minutes until the other side is also golden brown and the eggs are cooked through.
Step 6
Remove from the skillet and place on a paper towel-lined plate. Repeat the process with the remaining egg mixture, replenishing oil as necessary.
Step 7
In a small saucepan, combine chicken broth and oyster sauce. Bring to a gentle simmer over medium heat.
Step 8
In a small bowl, mix cornstarch and cold water to create a slurry. Gradually add this slurry to the simmering sauce, stirring constantly until the sauce thickens.
Step 9
Serve the Egg Foo Young with the prepared sauce drizzled over the top or on the side.
Nutrition Facts
| Serving size | (1318.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1393.9 |
| Total Fat 72.2g | 0% |
| Saturated Fat 12.8g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 1683mg | 0% |
| Sodium 4729.4mg | 0% |
| Total Carbohydrate 67.5g | 0% |
| Dietary Fiber 8.9g | 0% |
| Total Sugars 19.4g | |
| Protein 120.1g | 0% |
| Vitamin D 246IU | 0% |
| Calcium 483.8mg | 0% |
| Iron 9.1mg | 0% |
| Potassium 2586.1mg | 0% |
Source of Calories